Ann Arbor Restaurant Week: June 9-14, 2019

Please join us for Restaurant week.  Reservations are recommended, but we will have a few tables for walk-ins.

Restaurant Week Menu
(please choose one item from each course)

Course One

Saigon Spring Rolls
Crispy spring rolls filled with tiger shrimp, taro and vegetables, with our Vietnamese-style chili-lime dipping sauce

Pacific Rim Crabcake
Made with Australian crabmeat, served with a cilantro-lime sauce and a spicy mango salsa

Crispy Fried Quail
Half of a semiboneless crispy fried quail with a Vietnamese jicama slaw and a tamarind barbeque sauce

Braised Berkshire Pork Belly
With chilled soba noodles, shiitake-jicama slaw and a ginger-mirin sauce

Scallion Crepes
Mung bean crepes with zucchini, scallions and red onion, with a spicy soy dipping sauce


Course Two

Thai Hot and Sour Soup
Spicy and sour Thai soup with shrimp, atlantic cod, shiitake mushrooms, tomatoes, shallots, lemongrass and cilantro

Market Salad with Soy-Balsamic Vinaigrette
Mixed spicy greens with radish, kohlrabi, spiced pecans, fresh mozzarella cheese and a soy-balsamic vinaigrette


Course Three

Miso-Teriyaki Salmon
Faroe Islands Scottish salmon sautéed with snow peas, zucchini, and red onions, glazed with a miso-teriyaki sauce

Pan-Fried Walleye
Fresh Lake Erie walleye pan-fried with Vietnamese vermicelli noodles, English cucumber-mint salad, pickled daikon and ginger-line dressing, garnished with chopped peanuts

Thai Peanut Noodles
Rice noodles wok-tossed with a thai peanut sauce, julienned vegetables and crispy caramel tofu, topped with curried chickpeas and cilantro

Berkshire Pork Tenderloin
Pan-roasted smoked bacon-wrapped pork tenderloin, with grilled vegetables, lentils and a wasabi cream sauce

Korean-Marinated Ribeye
Thin slices of grilled Certified Angus ribeye, with sesame crispy rice, sautéed julienned vegetables, quail egg and Korean chili sauce

$28 per person